Description
A delicious and easy-to-make smoked salmon sandwich featuring creamy cream cheese, tangy Dijon mustard, briny capers, and fresh herbs on whole grain or rye bread. Perfect for a quick lunch or light dinner with a burst of savory and fresh flavors.
Ingredients
Scale
Sandwich Base
- 2 slices of whole grain or rye bread (or your preferred bread)
Sandwich Fillings
- 4 oz smoked salmon
- 1 tablespoon cream cheese (or more, to taste)
- 1 tablespoon Dijon mustard
- 1 tablespoon capers
- 1/4 red onion, thinly sliced
- 1 tablespoon fresh dill, chopped
- Fresh greens (optional, such as arugula or spinach)
Garnish
- Lemon wedges (for garnish)
Instructions
- Spread Cream Cheese: Evenly spread a thin layer of cream cheese over one slice of the bread to create a creamy base for the sandwich.
- Add Dijon Mustard: Spread a thin layer of Dijon mustard on the other slice of bread to add a tangy, sharp flavor.
- Layer Smoked Salmon: Place the smoked salmon evenly on top of the cream cheese-covered bread, ensuring good coverage for balanced flavor in every bite.
- Add Toppings: Sprinkle capers, thinly sliced red onions, and chopped fresh dill over the salmon to add briny, sweet, and herbal notes.
- Add Greens (Optional): Place fresh greens such as arugula or spinach on top for added freshness and texture, if desired.
- Assemble Sandwich: Close the sandwich by placing the slice of bread with Dijon mustard on top of the assembled fillings.
- Serve: Serve immediately with lemon wedges on the side to squeeze over the sandwich for added brightness and freshness.
Notes
- Use rye or whole grain bread for the best flavor pairing with smoked salmon.
- Adjust the amount of cream cheese and mustard according to your taste preference.
- Fresh dill enhances the flavor but can be substituted with parsley or chives if unavailable.
- Serving with lemon wedges adds a fresh burst and balances the richness of the salmon and cheese.
- This sandwich is best enjoyed fresh and not pre-assembled for later to avoid sogginess.
